Low Sodium Mini Chicken Nuggets
Perfectly crisp and irresistibly flavorful, these *Low Sodium Mini Chicken Nuggets* are a guilt-free twist on a classic comfort food. Made with tender, marinated chicken breast pieces and coated in a savory blend of unsalted breadcrumbs, black pepper, garlic powder, onion powder, and paprika, these nuggets deliver all the crunch without the excess sodium. Baked to golden perfection using a light olive oil spray, they’re a healthier alternative to traditional fried nuggets—ideal for both kids and adults. Ready in just 40 minutes, this easy, homemade recipe is perfect for family dinners or quick snacks. Serve with your favorite low-sodium dipping sauce for a crowd-pleasing treat that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 cup Unsalted breadcrumbs
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 whole Eggs
- as needed Olive oil spray
Instructions
Cut the chicken breast into bite-sized pieces, approximately 1-inch cubes.
In a bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 30 minutes to tenderize the chicken and add flavor.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine the all-purpose flour, ground black pepper, garlic powder, onion powder, and paprika. Stir well to ensure the spices are evenly distributed.
In another shallow dish, beat the eggs until smooth.
In a third dish, place the unsalted breadcrumbs.
Remove the marinated chicken pieces from the refrigerator. Drain off excess buttermilk by lightly shaking each piece.
Dredge each chicken piece in the flour mixture, shaking off any excess.
Dip the floured chicken pieces into the beaten eggs, allowing any excess to drip off.
Finally, coat the chicken pieces in breadcrumbs, pressing lightly to ensure a good adherence.
Place the breaded chicken nuggets on the prepared baking sheet in a single layer, ensuring they do not touch each other.
Lightly spray the chicken nuggets with olive oil spray to promote crisping during baking.
Bake in the preheated oven for 20 minutes or until the chicken is cooked through and the coating is golden and crispy. You may want to flip the nuggets halfway through cooking to ensure even browning.
Remove from the oven and let cool slightly before serving. Enjoy your low sodium chicken nuggets with your favorite dipping sauce!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.3 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 630 mg | 48% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2061 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
